Ingredients:

  • 1 tbsp olive oil
  • 1 lb ground Italian sausage
  • 1 medium yellow onion, diced
  • 3 cloves garlic, minced
  • 1 tsp dried oregano
  • 6 cups chicken bone broth
  • 1 can (15 oz) crushed tomatoes
  • 1/2 tsp salt
  • 1/4 tsp black pepper
  • 16 oz refrigerated cheese tortellini
  • 1 cup heavy cream
  • 3 cups fresh baby spinach
  • 1/2 cup grated Parmesan cheese

Instructions:

  1. Heat olive oil in a pot over medium-high heat. Add the Italian sausage, breaking it into small crumbles with a spoon until browned and fragrant.
  2. Stir in the diced onion and cook for 3-4 minutes until translucent, then add the garlic and oregano, cooking for 1 minute more.
  3. Pour in the chicken bone broth and crushed tomatoes. Stir well, scraping the bottom of the pot. Bring to a gentle boil, then reduce heat to low and simmer for 10 minutes.
  4. Increase the heat slightly and stir in the refrigerated tortellini. Cook for 3-5 minutes until the pasta is tender.
  5. Turn the heat to low and stir in the heavy cream and baby spinach. Stir gently until the spinach is wilted.
  6. Remove from heat and stir in the Parmesan cheese until melted and velvety.